Healthy, Kid-Friendly Miraval Recipes

We all want our kids to eat healthy, but one of the biggest challenges we face is how to make healthy meals taste delicious. Below are three nutritious, tasty, and easy-to-make Miraval recipes from Executive Chef Justin Macy that kids will love. Enjoy!

Miraval's Crispy Honey Chicken Fingers with Marinara Sauce

Makes 6 Servings

  • 1 lb. boneless, skinless chicken breast, cut into 3/4 in. strips
  • 1/4 c. honey
  • 1/4 c. water
  • 1 c. corn flakes, crushed (food processor works well for this)
  • Miraval's Marinara Sauce (recipe follows)

PREHEAT the oven to 425°F. Lightly spray a baking sheet with cooking spray.

IN a small bowl, whisk together the honey and water. Soak the chicken in the honey.

PLACE the cornflakes on a plate. Remove chicken strips from honey and coat with cornflakes.

PLACE on a prepared pan. Bake for 10 minutes. Turn the chicken over after 5 minutes to evenly brown the chicken fingers.

Calories: 250; Total Fat: 6g; Carbohydrate: 25g; Dietary Fiber: 0g; Protein: 24g


Miraval's Marinara Sauce

Makes 3 Cups

  • 32 oz. can tomato filets
  • 1/2 t. extra-virgin olive oil
  • 2 T. garlic, minced
  • 2 T. basil, finely shredded
  • 1/2 t. sea salt
  • 1/2 t.  black pepper, freshly ground
  • 1/2 t. sugar

SAVE the lid from the tomato filet can when opened. Place tomato filets and their juice into a medium sauce pot. Place metal lid on a burner. Place saucepot on top of lid (this will help prevent tomatoes from burning).

SIMMER tomatoes for about 20 minutes, skimming any impurities from the top of the tomatoes as they rise.

USING a small sauté pan, heat olive oil with garlic until lightly browned. Add to tomatoes and stir in. Season tomatoes with basil, salt, pepper, and sugar.

PASS through a food mill or small hand blender until smooth.

(Per 1/2 Cup): Calories: 40; Total Fat: 0g; Carbohydrate: 6g; Dietary Fiber: 1g; Protein: 1g

Fresh Mozzarella and Tomato-Basil Caprese Flatbread

Makes 1 Serving

  • 1/12 recipe (1 serving) Basic Flatbread Dough (recipe follows)
  • 1 T. herb pesto
  • 4 thin slices Roma tomato (about half of an average-sized Roma tomato)
  • 2 T. mozzarella cheese, thinly sliced
  • 3 fresh basil leaves, thinly sliced

PREHEAT the oven to 400°F.

PLACE one flatbread dough round on a work surface. Spoon the pesto sauce over the dough, spreading to coat evenly, and layer with the remaining ingredients. Place the flatbread on a baking sheet and bake until the dough is crisp and the cheese is melted, about 10 minutes.

TRANSFER the flatbread to a cutting board, cut into four wedges, and serve immediately.

Calories: 250; Total Fat: 10g; Carbohydrate: 32g; Dietary Fiber: 4g; Protein: 8g


Basic Flatbread Dough

Makes 12 Servings

  • 1 c. warm water, not above 110°F
  • 1 T. active dry yeast
  • 1/4 c. extra-virgin olive oil, plus 1 tsp. to grease the bowl
  • 1/4 c. honey or agave syrup
  • 2 c. whole-wheat flour
  • 1 1/2 c. semolina flour
  • 1 t. kosher salt

COMBINE the water, yeast, 1/4 cup of the oil, and the honey in the bowl of an electric mixer fitter with a dough hook, and let the mixture sit until foamy, 5 to 10 minutes.

STIR together the flour, semolina, and salt in a medium bowl.

WITH the machine on low speed, slowly add the flour mixture one-half cup at a time to the yeast mixture. After all the dry ingredients have been added, continue to mix the dough on low speed for 5 minutes.

LIGHTLY oil a large bowl with 1 tsp. oil and place the dough inside. Cover the dough with plastic wrap, and let sit until almost double in size, about 1 hour.

TURN out the dough onto a lightly floured work surface, and divide into 12 equal portions. One at a time, roll out each portion to ¼" in thickness.

USE as directed in the recipe.

Calories: 170; Total Fat: 4g; Carbohydrate: 29g; Dietary Fiber: 3g; Protein: 5g

Mindful Chocolate Chip Cookies

Makes 30 Cookies

  • 2 Tbsp. unsalted butter, softened
  • 2 Tbsp. mashed ripe banana
  • 1 c. brown sugar
  • 1 large egg
  • 2 Tbsp. agave syrup (see Source Guide) or honey
  • 1 tsp. pure vanilla extract
  • 1½ c. all-purpose flour
  • 1 tsp. baking soda
  • ¼ tsp. kosher salt
  • ¾ mini semisweet chocolate chips

PREHEAT the oven to 350° F.

COMBINE the butter and banana in a bowl fitted with an electric mixer and cream together with the machine on medium-high, 1 to 2 minutes. Add the sugar and mix well for 2 minutes. Add the egg, agave syrup, and vanilla extract and mix until well combined, 1 to 2 minutes.

SIFT together the flour and baking soda into a small bowl and add the salt. With the machine on low speed, add the dry ingredients to the wet ingredients and mix just until the dough comes together. Stir in the chocolate chips and mix only until incorporated, being careful not to overmix.

COVER 2 large baking sheets with parchment paper or cover with Silpat nonstick cooking sheets. Scoop the dough 1 Tbsp. at a time, roll into a ball, and place on the baking sheet. Continue with the remaining dough, leaving about 2 inches between each cookie. Bake one sheet of cookies at a time until golden brown, 10 to 12 minutes.

TRANSFER the cookies with a spatula from the baking sheets to a wire rack to cool. Serve warm or at room temperature. (The cookies can be kept in an airtight container for up to three days.)

Calories: 70; Total Fat: 2.5g; Carbohydrate: 13g; Dietary Fiber: 1g; Protein: 1g

Also great for kids: Miraval's Famous Carrot Peanut Butter >

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